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Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines |
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| Authors: | Hetty C van den Broeck Teun WJM van Herpen Cees Schuit Elma MJ Salentijn Liesbeth Dekking Dirk Bosch Rob J Hamer Marinus JM Smulders Ludovicus JWJ Gilissen Ingrid M van der Meer |
| Affiliation: | (1) Plant Research International, Wageningen UR, PO Box 16, NL-6700 AA Wageningen, The Netherlands;(2) Laboratory of Food Chemistry, Wageningen UR, PO Box 8129, NL-6700 EV Wageningen, The Netherlands;(3) Allergy Consortium Wageningen, PO Box 16, NL-6700 AA Wageningen, The Netherlands;(4) Leiden University Medical Center, PO Box 9600, NL-2300 RC Leiden, The Netherlands;(5) Dynomics BV, Erasmus Medical Centrex, Department of Immunology, PO Box 82, NL-1400 AB Bussum, The Netherlands |
| Abstract: | BackgroundGluten proteins can induce celiac disease (CD) in genetically susceptible individuals. In CD patients gluten-derived peptides are presented to the immune system, which leads to a CD4+ T-cell mediated immune response and inflammation of the small intestine. However, not all gluten proteins contain T-cell stimulatory epitopes. Gluten proteins are encoded by multigene loci present on chromosomes 1 and 6 of the three different genomes of hexaploid bread wheat (Triticum aestivum) (AABBDD). |
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